Miso Glazed Eggplant and Rice Bowl

Ingredients

• 1 large eggplant(paid link)
• 1 cup rice(paid link)
• 2 cup water(paid link)
• 3 tbsp white miso paste(paid link)
• 2 tbsp mirin(paid link)
• 1 tbsp soy sauce(paid link)
• 1 tbsp sesame oil(paid link)
• 1 tsp rice vinegar(paid link)
• 1 tsp sugar(paid link)
• 2 tbsp vegetable oil(paid link)
• 2 scallions(paid link)
• 1 tsp sesame seeds(paid link)

Instructions

1. 1

   Cook rice according to package directions. Typically, combine 1 cup rice with 2 cups water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until water is absorbed.

   20 min

2. 2

   While rice cooks, prepare the eggplant. Cut the eggplant into 1-inch cubes.

3. 3

   In a small bowl, whisk together white miso paste, mirin, soy sauce, sesame oil, rice vinegar, and sugar to create the glaze.

4. 4

   Heat vegetable oil in a large skillet over medium-high heat. Add the eggplant cubes and cook, stirring occasionally, until browned and tender, about 8-10 minutes.

   10 min

5. 5

   Pour the miso glaze over the eggplant in the skillet. Stir to coat evenly and cook for another 2-3 minutes, allowing the glaze to thicken and caramelize.

   3 min

6. 6

   Slice the scallions thinly. Toast the sesame seeds in a dry pan over low heat until fragrant, if desired.

7. 7

   Serve the miso glazed eggplant over cooked rice. Garnish with sliced scallions and toasted sesame seeds.

Perfect With